After two sets of pigs, boy have we learned a lot! In the spirit of the old David Letterman Top 10 Lists, here are the top 10 things we have learned about pigs:
Ever wondered why a New York steak is called such? Porterhouse? What is a T-bone?
Let's take a minute to break it down for ya. This post will feature classic "steak" cuts. I will do another post including the other parts of beef as you get it from the butcher down the line.
That chuck roast or sirloin tip roast that is staring at you in your deep freezer from the beef share you just bought, this will help you.
Although my favorite method is the smoked chuck roast, sometimes we don't have the time to commit to managing a smoker or even the desire. This recipe is a classic you set before you leave for work and arrive home with a complete meal.
There are a lot of things we have learned in our short time owning a little farm. Some are dramatic (cows trying to leap fences) while some are so subtle and so simple and yet provide tremendous joy.
One such item is lard.
